Jack Ubaldi's meat book
Subtitle: a butcher's guide to buying, cutting, and cooking meat
By: by Jack Ubaldi and Elizabeth Crossman ; illustrated by Mario Piazza.
Contributors: Crossman, Elizabeth.
Publisher: Macmillan
Published: 1987
Place of publication: New York
Language: eng
Number of pages: 294
Subjects: Meat cuts; Meat cutting; Cookery (Meat)
Other titles: Meat book.
Notes: Includes index.